摘要
采用二次通用旋转试验设计,对山茶花红色素的提取工艺进行优化,建立色素提取率与提取温度、液料比、提取时间的二次回归数学模型,并利用该模型探讨各因素对色素提取率的影响。结果表明:各因素对色素提取率作用大小依次为:提取时间>液料比>提取温度,色素的最优提取工艺为:提取温度为40℃,液料比为15:1,提取时间为20min。
The extraction technology of Camellia japonica L. red pigment was optimized by quadratic general rotary design and a quadratic regression equation was established. Also, the effects of the factors were investigated by the equation. Results showed the order of significance that affected extraction technology was extraction time, ratio of liquor to material and extraction temperature. The optimum extraction technology were： extraction temperature was 40 ℃, ratio of liquor to material was 15：1, extraction time was 20 min.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期160-162,共3页
Food Research and Development
关键词
山茶花
红色素
二次通用旋转试验设计
提取工艺
Camellia japonica L.
red pigment
quadratic general rotary design
extraction technology
